KARAKTERISASI SIFAT FISIK KIMIA DAN FUNGSIONAL PATI UMBI GANYONG (Canna edulis, Ker.) YANG DIMODIFIKASI SECARA ESTERIFIKASI

Abstract

Queensland Arrowroot (Canna edulis, Ker.) representing one of the non-rice food materials that has high nutrition, especially is carbohydrate content. Queensland arrowroot starch modified by esterification using CH COOH were checked to get typical characteristics of modified starch, so that its optimal usage for the food is known. This research aim to know the influence of CH COOH, reaction, and treatment combination of physic, chemical, and functional characteristics in the modified starch. The results indicate that the concentration CH 3 COOH give very real influence to bulk angle, fat rate, protein rate, hot pasta viscocity, chilled pasta viscocity, swelling strength and water absorption. Time of reaction give very real influence to bulk angle, protein rate, temperature of gelatinization, chilled pasta viscocity, swelling strength and water absorption. Combination of CH 3 COOH and reaction time give very real influence to bulk angle, temperature of gelatinization, hot pasta viscocity, chilled pasta viscocity , swelling strength and water absorption. The textur and clearness characteristic of modified Queensland arrowroot starch is visco elastic and clear.